Roasted Ranch Potatoes and Brussel Sprouts
Looking for a healthy yet savory side dish? This dish has crispy roasted potatoes and Brussel sprouts, seasoned with ranch seasoning, topped with feta and parmesan cheese. Great side dish for any event or meal! To change up our meals and veggies, I probably make this for my family at least once a week. My toddler calls the Brussel sprouts “chips” because they are so crunchy and have the ranch seasoning. I hope you enjoy and as always, we love to hear your thoughts!
Description
Roasted Ranch Potatoes and Brussel Sprouts
Roasted Ranch Potatoes and Brussel Sprouts
- 1 lb Brussel Sprouts
- 8-10 Small Medley Potatoes
- 3 tbsp Olive Oil
- 1 1/2 tsp Lemon Juice
- 1/4 tsp Sea Salt
- 2 tbsp Ranch Seasoning or 1 packet of Ranch Dressing Seasoning
- 1/4 cup Shredded Parmesan (Fresh is better but pre grated or powdered works too!)
- 1/4 cup Feta - Crumbled
Instructions
- Preheat oven to 425.
- Cut the Brussel sprouts in half or fourth’s, depending on your preference. (I do both to give a good mixture), and peel the layers of Brussel sprouts leaves that fall off. Rinse and pat dry with a paper towel.
- Rinse and slice the potatoes into fourths. Add to the Brussel sprouts.
- Drizzle the olive oil and lemon juice over the potatoes and Brussel sprouts. Sprinkle the salt and ranch seasoning on top. Stir everything well.
- Place parchment paper on top of a large baking sheet. Toss the mixture onto the parchment paper and spread out evenly.
- Place in oven. After 10 minutes, sprinkles the feta on top of the Brussel sprouts. This is optional but highly recommend doing. Cook another 10-15 minutes or until the sprouts/potatoes are looking crispy. Some of the Brussel sprouts might look burnt, that is okay, you want them to be a little crispy.
- Remove from oven and let it cool a couple of minutes. Top with parmesan cheese and serve. Simply enjoy!
Brussel sprouts, potatoes, feta cheese, parmesan cheese, dinner, side dish, ranch, easy meals,
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